Reviewed: Apr. 9, 2013

Made it twice. The dough never formed into a ball the first time, thus producing a thing that was super hard on the outside and undercooked inside. The second time I put the whole can of filling in a blender before Iadded it to the mix. Also added way more flour and the bread rose perfectly. Only, it was pretty bland. Tried to doctor it up by toasting slices of it and spreading butter, cinnamon, and applesauce on those slices for breakfast. Still didn't bring out the apple flavor in the bread. Won't make this a third time.

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Reviewer:

Neecee Armstrong

Cooking Level: Intermediate

Reviewed: Mar. 3, 2012

The bread in itself wasn't very good. I couldn't make it stay together as a dough until I added about a cup and a half of extra bread flour. After I got it hold together, I noticed it was very sour. So I added 3 tablespoons of sugar. Listening to the advice in the other reviews, I added the cinnamon right before the second rising. After that, it rose perfectly and is a great hit. Diffidently will be making it again with these changes.

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Reviewer:

Lexi G.

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 19, 2011

Followed the recipe exactly but it never came together. Not at all done. Sad - I was looking forward to trying this but all I did was waste my money.

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Reviewer:

AGinter

Reviewed: Feb. 2, 2011

Very heavy bread but good. Try baking in oven next time.

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Reviewer:

ssdk1957

Reviewed: Dec. 13, 2010

This is now my new favorite bread recipe! I did make a couple of changes due to what I had on hand. i used fresh apples and blended them till smooth(think thick applesauce) and used sour cream instead of buttermilk I did have to add extra flour but thats usual for our climate.

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Reviewer:

konica

Reviewed: Jul. 7, 2010

Ok...for those people who says this bread doesnt rise...lets put it this way...have you made banana bread before? I think this is the same deal is banana bread instead of banana it is apples. As the dough mixture mixes it just kinda flops but it still cooks and works out in the end. I just made a loaf tonight and I followed the advice of putting the cinamon later in the cycle when the bread maker beaps. It smells just like apple pie, it is a heavy loaf of bread and I am excited for tomorows breakfast! Also, I used the entire 540mL can of apple pie filling which I think is way more than 1 and 1/4cups but my machine does a great job in chopping up things!

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Reviewer:

Kelvin

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 12, 2010

This bread came out super soft. It had a nice flavor and I think I was looking for a little bit more apple pie flavor. I even added 1/2 cup more apple filling. Maybe next time I will add the whole can. My husband and kids loved it and I will definitely make it again.

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Reviewer:

momofthreekids

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Hobe Sound, Florida, USA

Reviewed: Dec. 30, 2008

After reading all the reviews, I didn't have powdered buttermilk, so just added 2 mort tab of flour and instead of 1 1/2 tea of yeast, I put in 2 tea. I also added 1/4 tea of nutmeg. I put the ingredients in acording to manufacturers directions. I woke up to a wonderful loaf of bread. Nice and light, not dense at all. I used the 2 lb setting and the light crust setting. Since I wasn't up to watch the dough, I can not say if it was real sticky or not. But it turned out nice.

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Reviewer:

Tammy

Reviewed: Oct. 28, 2008

This was awesome! However, I did add more apple pie filling. Spread butter and cinnamon sugar on a slice. Mmmmm.

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Reviewer:

Michelle

Reviewed: Oct. 13, 2008

I REALLY wanted this to be yummy and was really looking forward to it since is smelled amazing, but when I took it out of my bread machine it had fallen in the center and had this dried glue-like crust on top, the bottom portion was dense and sort of soggy. I even thought I would try some of the bottom part (couldn't even break off the top "crust") . I didn't eat any. I have experimented with breads and done some research on trouble shooting problems and all I can guess is that it has too much moisture (hence the soggy parts) and too much sugar I have read can kill yeast (hence the imploded, brick hard top).

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